This recipe is a popular soup served at the Summer Kitchen near Ephraim, WI. It is thick and delicious. I've modified it somewhat by adding the thyme and pepper for even more flavor. It freezes very well. For Culinary Quest participants - it's typical of the hearty soups served throughout central Europe.

Ingredients

butter↗6 tablespoons
flour↗1⁄2 cup
onion, diced↗1 cup
carrot, diced↗1 cup
butter↗2 tablespoons
chicken broth↗2 quarts
smoked sausage, diced (Polish, German or similar style sausage preferred)↗1⁄4 lb
potato, raw, peeled and diced↗1 cup
head cabbage, chopped (about 1 lb)↗1
fresh thyme, chopped or 1/2 teaspoon dried thyme↗1 teaspoon
salt and pepper

Step-by-step instructions

1
Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly.
2
Avoid browning.
3
Set aside.
4
Melt 2 tbsp butter in a stock pot, or Dutch oven.
5
Add diced onions and carrots.
6
Saute until tender.
7
Add chicken broth, diced smoked sausage, diced potatoes and chopped cabbage to the pot.
8
Stir and simmer for 20 minutes.
9
Add white roux, thyme, salt and pepper to the pot.
10
Stir until smooth.
11
Simmer for 20 minutes.

Source: food.com

Original recipe ↗

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